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Chicharrón de Pollo
This Chicharrón de Pollo is a delicious twist on the classic Mexican-style chicharrón but instead of being made with pork, it’s made with chicken instead! The chicken is first simmered with aromatic spices, garlic, and bay leaves, then fried to perfection—crispy on the outside while staying tender inside. Serve it with lime wedges and hot sauce for an irresistible snack or appetizer!
Equipment
Ingredients
- 1 lb chicken breast, cut into large chunks
- 1 tbsp peppercorn
- 1 1/2 tbsp salt
- 2 bay leaves
- 3-4 garlic cloves
- 1/2 white onion
- 3-5 cups high-heat frying oil
Instructions
- Start by placing chicken breast chunks in a large pot and add the peppercorns, salt, bay leaves, garlic cloves, and white onion. Cover the chicken with water and bring this to a boil.
- Cook until the chicken is just cooked through, about 15-20 minutes, then drain and let it cool.
- In a large skillet or deep fryer, heat 3-5 cups of high-heat frying oil over medium-high heat. Fry the chicken chunks in batches for about 4 minutes, or until golden brown and crispy. Be careful not to overcook them, as this can dry out the chicken.
- Once fried, remove the chicken from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat until all the chicken is fried. While still warm, season with additional salt to taste.
- Enjoy the chicharrón de pollo with a squeeze of lime and your favorite hot sauce, or serve it as you would with pork chicharrón. It’s perfect as a snack or appetizer – buen provecho!
Notes
- Let the chicken cool completely before frying—this helps achieve a crispier texture.
- Use a high-heat oil like canola, peanut, or vegetable oil for the best frying results.
- Don’t overcrowd the pan when frying; cook in batches to ensure even crispiness.
- For best flavor, season the fried chicken immediately while it’s still warm.
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